Gangetic Mystus curry

Name: Gangetic Mystus curry
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 grams Gangetic Mystus fish; 1 medium potato; 10-12 long green beans; 1 long eggplant; 7-8 green chillies; 10-12 pieces lentil paste/bori; 1/2 tbsp nigella seeds/kalojeera; 11/2 tbsp turmeric powder; 1/2 tbsp red chilli powder; 4-5 tbsp mustard oil/vegetable oil; 1 tbsp corn starch/flour; to taste Salt; As required Water

Payal Saha @cook_12713267

India

This is a very authentic bengali side dish. Very tasty and yummy recipe. It is also very good gor health, specially for ill person.

Payal Saha @cook_12713267

India

This is a very authentic bengali side dish. Very tasty and yummy recipe. It is also very good gor health, specially for ill person.

Saved

Ingredients

40 mins

4 servings

250 gramsGangetic Mystus fish
1medium potato
10-12long green beans
1long eggplant
7-8green chillies
10-12 pieceslentil paste/bori
1/2 tbspnigella seeds/kalojeera
11/2 tbspturmeric powder
1/2 tbspred chilli powder
4-5 tbspmustard oil/vegetable oil
1 tbspcorn starch/flour
to tasteSalt
As required Water

Saved

Steps

40 mins

1

Firstly clean fish with water very well, otherwise fish will smell bad. Marinate the fish with 1 tbsp turmeric powder and salt. Keep them for atleast 30 minutes.
2

Cut the eggplant, beans and potato roughly. Slit the green chilies.
3

In the kadai heat oil by high flame. Then reduce the flame to low then add the fishes. Do not add all the fishes in one time, otherwise the fish can not be turned over properly and the fish will be broken. Cover the lid of the kadai and increase the flame. After one minute again lower the flame and open the lid and carefully turn over the fishes. After one minute lower the flame and open the lid and take out the fishes. Fry the remaining fishes. Then fry the bori.
4

In the same oil add nigella seeds/kalojeera then add all the vegetables and saute well. Then add salt, turmeric powder and red chilli powder. Cook them well until the vegetables are tendered. The flame should be medium.
5

Then add water as required and let them boil. When it is boiling add the fishes and bori and let them boil.
6

In a small bowl add flour/corn starch and water and make a paste then add into kadai and let them boil. It will thick the gravy. After 2-3 minutes switch off the flame. Serve it with steamed hot rice and gondho raj lebu.